Tuscan Chicken Bake
While I’m meal planning, I like to ask my family what they are craving for dinner that week. Without fail, “PASTA!” is shouted out. I love a good spaghetti and meatball dinner, but sometimes I’m feeling like a switch up. In the warmer months, I like to grill up some chicken breasts and serve that on top of the pasta for that hit of protein, but grilling in the winter isn’t high on my list of things I get excited about. This Tuscan Chicken Bake takes less time to put together than grilled chicken, but it comes out perfectly tender in a flavorful dreamy and creamy tomato sauce. The leftovers are just as delicious and it’s even good with rice, potatoes, sweet potato, or just bread for scooping with a green salad on the side. Dinner’s served!
Ingredients:
Makes 8 servings
2 pounds chicken breasts or tenders
2 tablespoons olive oil
2 teaspoons italian seasoning
2 teaspoons salt
1 teaspoon garlic powder
Creamy Tuscan Sauce:
1 tablespoon olive oil
1 shallot, sliced
4 cloves garlic, mined
1 28 ounce jar tomato sauce (your favorite marinara is perfect here, I like 365 Organic Tomato Basil)
1/2 cup half and half
1/2 cup bone broth
1/4 cup parmesan cheese, grated
½ teaspoon salt
1 teaspoon italian seasoning
pepper to taste
Directions:
Preheat the oven to 375 degrees F. Season the chicken with italian seasoning salt, and garlic powder. Heat a wide skillet over medium heat. Add the olive oil and place the chicken in the pan. Try not to overlap the chicken, but you can crowd it in as long as the bottom of the chicken is touching the pan and not resting on another piece of chicken. Let the chicken brown on that side and then flip to brown on the other side. It doesn’t have to be cooked through, just browned. Remove the chicken from the pan and set aside for a moment while you make the sauce. Add the other tablespoon of olive oil, the shallot and the garlic. Stir until it’s just starting to brown and get fragrant. Add the tomato sauce, half and half, bone broth, parmesan, salt, italian seasoning, and pepper. Give it a good stir and place the chicken back in the pan. Use a spoon to cover the chicken in the sauce. Put the lid on and pop it in the oven for about 25 minutes. When you take it out of the oven generously sprinkle more parm on top and enjoy with pasta, rice, bread, or roast potatoes and a green salad!
